This is how Fennel & Corn Minestra Soup might help you in weight loss
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Before you jump to Fennel & Corn Minestra Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already are certain that you need to have a healthy heart. Of course, if your heart is in bad shape then the rest of you isn’t going to be healthy either. You already know that if you want your heart to be healthy, you should follow a good and healthy lifestyle and exercise regularly. Are you aware, though, that there are some foods that can help your heart be healthier? In the following paragraphs, you will learn which foods are beneficial for your heart.
Fish is probably the best food you can ingest. You already know this as, by now, you’ve probably been told to eat fish at least twice a week. This is especially true for those with heart problems or are concerned that their hearts are not in good shape. Fish is loaded with Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Try to eat fish in at least two meals every week.
There are plenty of foods you will find that that are great for your body. The truth is that everything that we’ve talked about here can help your body in a variety of ways. These foods are especially beneficial for the heart, though. Incorporate these healthy foods in your diet each day. Your heart will be so much heartier if you do!
We hope you got benefit from reading it, now let’s go back to fennel & corn minestra soup recipe. You can cook fennel & corn minestra soup using 11 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Fennel & Corn Minestra Soup:
- You need 1 can Cannellini Beans (15 oz)
- You need 3 cloves garlic , minced
- You need 1 corn ear of
- Take 1 fennel medium bulb
- Prepare 1 leek small
- Prepare 1 potato small purple
- Provide 1/2 tsp fennel seeds
- Take 1 cup buttermilk
- Use 4 oz Pasta Ditalini
- Take 1/3 cup parmesan grated
- Prepare 1/8 tsp fennel pollen
Steps to make Fennel & Corn Minestra Soup:
- Bring a medium pot of salt water to boil. Drain and rinse beans. Mince garlic. Cut the kernels off the corn and save the cob for the stock! Pick off the fennel fronds (green thin strings) from the bulb and thinly slice the stems and small dice the bulb. Cut the dark top and root off the leek and cut in half lengthwise. Rinse with water to get rid of any dirt. Thinly slice leeks. Dice the potato with the skin into small cubes.
- Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside.
- In a large pot, heat 2 tsp of olive oil on medium heat until hot. Add garlic, fennel stems, diced fennel bulb, leek and fennel seeds and season with salt and pepper. Cook while stirring for 4 minutes.
- Add the corncob, buttermilk, beans, 2.5 cups of water, half the corn kernels, and half the parmesan cheese to the large pot and stir. Bring to a boil.
- Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked.
- While the soup cooks, in a small bowl, mix the potatoes, fennel fronds, fennel pollen, rest of the corn kernels and parmesan cheese with a glug of olive oil and stir. Salt and pepper to taste. This is your relish!
- Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!
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